Baked Rosogolla (Rasgulla) Recipe Bengali Style
Madhushree Dutta
Recipe for making delicious baked Rosogolla Bengali Style at home. Simple ingredients and instructions to cook tasty baked Rasgullas.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine Bengali, Indian
- 8 pieces Rosogolla or Rasgulla
- 1 cup Milk
- 1½ cup Khoya or grated Mawa
- 2 tbsp Fresh Cream
- 4-5 tbsp Condensed Milk or according to taste
- 1 pinch Cardamom powder
- 6-7 Pistachios
Prepare the rosogollas
First, take the Rosogollas and squeeze out the excess ‘ras’ or the sugar syrup out of them. Be gentle and do not break them.
After all the sugar syrup is squeezed out, transfer it into a baking tray or cake tin (if the baking tray is not available).
Arrange them nicely and keep them aside.
Heat the milk
Next, take a cooking pot or a saucepan and heat the milk.
When the milk starts to boil, add the grated mawa or khoya to it.
Keep the flame on low and stir consistently. Do this until the mawa dissolves entirely.
Add condensed milk
When the mawa dissolves, add the condensed milk and fresh cream.
Stir and combine with the milk and mawa.
Stir continuously and cook the mixture for about 20 minutes on low flame.
When the mixture starts to thicken, add Cardamom powder.
Stir and combine.
Pour the mixture on the Rosogollas
When the mixture comes to a desired consistency, pour this on the rosogollas evenly.
Tap the baking tray or the cake tin to get rid of any air bubbles and keep them aside.
Bake the Rosogollas
Preheat the oven to 200 ̊C for 5 minutes.
After 5 minutes, transfer the baking tray to the oven on the top rack.
Grill it for 5-6 minutes and keep on checking. We want a brown color on the rosogollas and not a burnt top.
When they are done, take them out and let them rest for a few minutes.
Garnish
In the meantime, chop the pistachios.
Garnish the baked rosogolla with the pistachios. You can also use silver leaf for garnishing.
Keyword Homemade Recipes, Veg Recipes